Slow Cooker Minestrone Soup

This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.

As soon as the weather cools, I’m all about soups and slow cooker meals. It’s funny how much the weather impacts my food choices! We have one cooler week and I immediately pull my slow cooker out.

A white bowl with minestrone soup with shredded parmesan on top.

This soup is packed with veggie goodness, fiber and protein-rich beans. Pair the healthy ingredients with Italian flavor thanks to the seasonings and spices and you’ve got a winner! It almost reminds me of the minestrone soup at Carrabba’s, which I used to be hooked on in college.

Two bowls of minestrone soup with gold spoons.

Healthy Minestrone Soup Ingredients

  • Vegetables – carrots, yellow onion, celery hearts, savoy cabbage, zucchini and garlic
  • Potatoes – for this minestrone I like to use chopped potatoes instead of pasta
  • Canned ingredients – diced tomatoes, garbanzo beans, red kidney beans, white beans
  • Chicken or vegetable stock
  • Parmesan cheese
  • Olive oil
  • Seasonings and spices – fresh parsley, dried basil, dried oregano, bay leaf, sea salt and pepper

Ingredients for slow cooker minestrone soup on a baking sheet.

How to Make Minestrone Soup in the Slow Cooker

I’ve said it before, but I love slow cooker meals because they are so easy to make!

For this soup, I like to start by sautéing the carrots, onion, celery and garlic before adding them to the slow cooker, just for additional flavor. My slow cooker base is stove-top friendly, which makes the transition from stove-top to slow cooker a breeze.

Next, you simply add the sautéed vegetables and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until the potatoes are cooked. Taste the soup before serving and season with additional salt and pepper as needed. Remove the parmesan rind and bay leaf. Portion the soup into bowls, top with parmesan cheese and enjoy!

How to Make This Minestrone on the Stove Top

On the stove-top: Start by heating the oil in your pot over medium heat. Add the carrots, onion and celery and cook until the onions are translucent and fragrant. Add in the garlic and sauté for 5 more minutes. Add in the remaining ingredients into the pot. Bring to a bowl, reduce heat to a simmer, cover and cook for 30 minutes. Check your potatoes and cook if they’re not soft yet. When the potatoes are fully cooked, remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.

Can I Make Minestrone in the Instant Pot?

I haven’t tested this method, but here’s what I would try if you want to make this minestrone soup in the Instant Pot. If you do happen to try it, please comment below and let me know how it turns out for you!

In an Instant Pot: Start in sauté mode on your Instant Pot. Add the oil, carrots, onions and celery and cook until the onions are translucent and fragrant. Add in the garlic and continue sautéing for an additional five minutes. Add in the diced tomatoes, white potato, cabbage, spices, parmesan rind, water and stock. Press cancel (to turn off sauté mode) and close the lid. Pressure cook on high for about 8 minutes. When done pressure cooking, turn the valve to quick release. Push cancel again and then turn on sauté mode again. Add the zucchini and beans and cook for 5-6 minutes or until all of the vegetables are tender and cooked through. Remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.

Slow cooker filled with ingredients for minestrone soup.

Minestrone Variations

  • Dairy-free – Make this soup dairy free by skipping the parmesan rind and the extra parmesan for topping or try using a dairy-free or vegan parmesan.
  • Add grains – Make this soup heartier by adding in cooked rice or pasta before serving.
  • Use what you have – This is a great “clean out the fridge” soup! Have different vegetables you want to get rid of? Throw them in! This is delicious with added leafy greens or even green beans.

What to Serve with Minestrone

Like most minestrone soups, this one is a little brothy, which I like, but it’s nice to have something (like bread or crackers) to dip. I have served it up with homemade bread or my almond crackers, which are delicious. Another option is to add some cooked rice before serving. I should also note that I love adding a hefty squeeze of sriracha into my bowl of soup for some extra heat — I highly recommend it. 🙂

A white bowl with minestrone soup with shredded parmesan on top and a gold spoon.

Want More Slow Cooker Recipes? Try These:

If you make this slow cooker minestrone soup be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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A white bowl with minestrone soup with shredded parmesan on top.

Slow Cooker Minestrone Soup


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8

Description

This slow cooker minestrone soup is packed with fresh veggies, fiber-rich beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.


Ingredients

  • 1 Tablespoon olive oil
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 2 celery hearts, chopped
  • 3 cloves garlic, minced
  • 1 14-oz can of diced tomatoes
  • 1 white potato, peeled and chopped into cubes
  • 1/2 head savoy cabbage, thinly sliced
  • 2 medium zucchini, chopped into small cubes
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1 15- oz can red kidney beans, drained and rinsed
  • 1 15-oz can white beans, drained and rinsed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 rind from 2 oz. of parmesan cheese
  • 1 bay leaf
  • 2 cups water
  • 32 oz container chicken or vegetable stock
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • Freshly grated Parmesan cheese for serving

Instructions

  1. Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
  2. Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 318
  • Sugar: 9g
  • Sodium: 736mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 9g
  • Protein: 21g
  • Cholesterol: 6mg

Keywords: slow cooker minestrone soup

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    42 comments
    1. Tim
      October 30, 2020 AT 11:10 am

      Absolutely love this soup! I’m making a second batch to freeze.

      1. Brittany Mullins
        November 2, 2020 AT 12:26 am

        Yay! So glad you’ve been loving this soup, Tim!

    2. Tracie
      October 9, 2020 AT 11:10 am

      This looks amazing! Should the diced tomatoes be drained?

      1. Brittany Mullins
        October 9, 2020 AT 2:43 pm

        No need to drain them!

    3. Ashley
      September 20, 2020 AT 8:59 am

      Can this soup be frozen? If so, how would you suggest storing it to freeze?

      1. Brittany Mullins
        September 23, 2020 AT 1:59 am

        Totally! I would store it in an airtight bag or container and when you’re ready to use pull it out into the fridge to thaw overnight.

    4. Amber
      September 15, 2020 AT 7:54 pm

      Very tasty, easy and fulfilling!

    5. Janet
      September 15, 2020 AT 1:42 pm

      I love the idea of using potatoes instead of pasta. Will be perfect for my GF family.

      1. Brittany Mullins
        September 15, 2020 AT 2:44 pm

        Yay! Can’t wait to hear what you think of it. 🙂

    6. Melanie
      February 6, 2019 AT 4:04 pm

      I’m really excited to try this. I think I might try rutabaga instead of potatoes to decrease calories and carbs a little.

    7. Cindy
      January 20, 2019 AT 2:11 am

      Someone mentioned adding brown rice. Do you think it should be added raw at the beginning or cooked at the end?

      1. Brittany Mullins
        January 20, 2019 AT 1:29 pm

        Hi Cindy. I’m not 100% sure because I’ve seen some slow cooker recipes with brown rice done both ways. I think it should be fine to add it uncooked at the beginning, but I’m not sure how much liquid the rice will soak up SO I think I’d recommend cooking the brown rice separately and adding it before serving. That way you can eye it and add just the right amount. I think it will be delicious and extra filling with the rice. Let me know how it turns out for you!

    8. Jamie
      December 1, 2018 AT 2:15 pm

      One of my go-to slow cooker meals. Have shared the recipe with friends who love it as well. It’s very light and healthy, but is delicious! I usually make one batch, use half for lunch for the week and freeze the other half. It freezes and reheats beautifully.

      1. Brittany Mullins
        December 1, 2018 AT 9:45 pm

        Thank you so much for coming back to comment and leave a rating for this recipe. It makes me so happy to know that you enjoy it and I love knowing that it freezes and reheats well.

    9. Dana
      October 9, 2018 AT 6:07 pm

      Can this soup be frozen? Am single and want to make this recipe but there’s no way I can eat 8 servings, haha! I get nervous freezing things as sometimes the food (especially some vegetables) do not thaw and reheat well.

    10. Stacy
      February 20, 2018 AT 3:27 pm

      Do you need to drain the beans?

      1. Brittany Mullins
        February 20, 2018 AT 3:59 pm

        Great question! All the canned beans in the recipe should be drained and rinsed. I’ll go in and add that to the recipe instructions.

    11. Stephanie Elder
      January 25, 2017 AT 10:57 am

      Do you know what the sodium content is?

    12. Sandi
      August 8, 2016 AT 9:54 pm

      I made this soup 3 times over a two-week period. That’s how much I loved it. It’s now August and I’m still craving this soup. I have to go easy on the salt and ended up adding some balsamic vinegar for flavor. Can’t tell you how much it added to the flavor. Delicious.

    13. Jennifer
      February 14, 2016 AT 3:45 pm

      What size serving is 1 bowl? Also, when I imported your recipe into MFP it came out to be 446 calories. How did you calculate yours?

      1. Brittany Mullins
        February 14, 2016 AT 8:49 pm

        I’m not sure how many cups are in a bowl but the recipe should make around 8 servings. I used MFP to calculate the nutrition facts as well. Be sure to check all the ingredients and nutrition facts when you import. I found that sometimes when you import the recipe things can get misinterpreted. Maybe that’s what is causing the discrepancy?

    14. Darlene
      January 30, 2016 AT 2:20 pm

      Totally on my grocery list for making this week! I LOVE my slow cooker. I work full-time and it’s only my husband and me now that the children are grown and gone. My enthusiasm for coming home from work and cooking dinner has diminished so the slow cooker is perfect!

    15. Katie
      January 23, 2016 AT 5:19 pm

      Having to do some conversions (I’m in the UK!)
      Is it 160ml (2 cups) of water PLUS 1 litre (32oz) of stock?
      Was given a slow cooker for Christmas, so I’m new to this!
      Looks so yummy, can’t wait to make!

      1. Brittany Mullins
        January 23, 2016 AT 7:13 pm

        Sorry that you’re having to do the conversions. I hope it turns out to be delicious for you! 🙂

    16. Candace Gray
      January 19, 2016 AT 10:29 pm

      Should this be Savoy cabbage? I’m unclear about what would be considered savory cabbage?

      1. Brittany Mullins
        January 20, 2016 AT 9:14 am

        Yes! Sorry for the confusion. 🙂

    17. Rachel
      January 17, 2016 AT 8:04 pm

      Added brown rice, amazing! Best meal to come home to after a long day 🙂 thanks!

      1. Brittany Mullins
        January 18, 2016 AT 12:57 pm

        So glad that you enjoyed it, Rachel!

    18. Chrissa – Physical Kitchness
      December 26, 2015 AT 1:21 pm

      ooooo digging this recipe!!! I love myself a good minestrone soup. Such a healthy comfort food style soup. Pinning this for sure!

    19. Minestrone is one of my all time favorite soups and I’ve been dying for a killer recipe- consider this one pinned 🙂 It looks delicious!

      1. Brittany Mullins
        December 28, 2015 AT 1:58 pm

        Thanks Jen. I hope you get a chance to try it. 🙂

    20. Katie @ adultingdaily
      December 22, 2015 AT 9:10 am

      I love how colorful this soup is! I also like that no noodles are included. Most minestrone recipes include them and I’m not a fan, but this looks and sounds delicious!

    21. Lots of delicious veggies, and lots of fiber rich beans. I love this soup with it’s packed full combination of goodness. 🙂

    22. Emilie @ Emilie Eats
      December 21, 2015 AT 3:14 pm

      It’s definitely been warmer than normal down here in south Louisiana (still wearing t-shirts and shorts!) but I’ve still been craving soup! Also, love that little mug <3

    23. Erin @ The Almond Eater
      December 21, 2015 AT 2:07 pm

      Ahhh I love slow cooker soups, and haven’t had minestrone soup in for-e-verrrrr. Looks and sounds delicious, and adding sriracha is never a bad idea!

      1. Brittany Mullins
        December 28, 2015 AT 1:59 pm

        Right? I add sriracha to everyTHING! 🙂

    24. melissamorningm
      December 21, 2015 AT 10:43 am

      I LOVE this recipe and I love that soup bowl! Where is the soup bowl from, if you don’t mind me asking?

      1. Andrea Bologeorges
        May 21, 2019 AT 10:15 am

        This soup was amazing! I made some substitutions based on what I had at home. I swapped cabbage for a 1/2 head of cauliflower, omitted the parmesan cheese rind and chickpeas, added kale and a little extra carrots/celery. I used a little extra broth (finished one I had open then another new one) and used whatever spices I had (oregano, marjoram, bay leaf). I made it in my Dutch oven Le Crueset and sauteed veggies in stages to bring out flavors (onions, then garlic, then carrots/celery, other veggies, etc.) I served it with fresh feta and cold pressed EVOO on top. My husband who is a carnivore loved it. He especially loved the potato in there which gives the soup more substance. Thank you, Brittany!

      2. Brittany Mullins
        December 28, 2015 AT 2:01 pm

        Thank you, Melissa. Funny story about the soup bowl. Isaac had one growing up and loved it, but somehow it got lost or broken. His good friend remembered how much he liked it and ended up finding one at a thrift store in New York for him. I was really excited because I really like vintage dishes. 🙂

        1. Cynthia Bliss
          August 15, 2016 AT 1:42 am

          If you want more soup bowls like that one then you can get them on Ebay but, boy will they ever get you on shipping. Im going shopping today and will make this tomorrow.

          1. Brittany Mullins
            August 17, 2016 AT 10:53 am

            Ebay always kills us on the shipping!! I hope you enjoy the soup!! 🙂

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